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首页> 外文期刊>Journal of Food Science >Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages
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Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages

机译：不同年龄普Pu茶样品中的细菌和真菌群落

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摘要

Pu'er is a major kind of postfermented tea and is made with a "large leaf variety of Camellia sinensis (C, sinensis assamica), whose distribution is limited to the mountains of southern Yunnan, China. The quality of Pu'er tea is believed to increase with storage (aging, maturing) because of postfermentation by microbes. The effect of storage period (from ＜ 1 to 192 mo) on the bacteria and fungi in Pu'er tea was investigated by a culture-dependent and a PCR-DGGE method. The individual numbers of fungi and bacteria decreased with increasing storage time and were significandy greater in ripened tea than in raw Pu'er tea. Both methods indicated that yeast, Aspergillus spp., and Penicillium spp. were the dominant fungi in almost all the samples. However, the common bacteria detected by the culture-dependent method were species of Pseudomonas, Achromobacter, Alcaligenes, Sporosarcina, and Bacillus, whereas those detected by PCR-DGGE were species of Staphylococcus, Arthrobacter, and Streptomyces. According to ordination analysis, bacterial community structure differed between ripened and raw Pu'er tea. Bacterial diversity was positively correlated with aging time, while fungal diversity in both raw and ripened tea increased during the first 60 mo of aging and then decreased. Changes in polyphenol content were correlated with the changes in fungal diversity. These results suggest that the relationship between storage time and the quality of Pu'er tea is complex and involves changes in polyphenol content and microbial abundance and diversity.
机译：普er茶是一种主要的发酵茶，由“茶树（C. sinensis assamica）的大叶变种制成，其分布范围仅限于云南南部山区。普'茶的品质为据信，由于微生物的后发酵作用，其随贮藏（衰老，成熟）而增加。通过培养依赖性和PCR-PCR研究了贮藏时间（＜1至192 mo）对普'茶细菌和真菌的影响。 DGGE法：随着贮藏时间的增加，真菌和细菌的个体数量减少，成熟茶中的真菌和细菌数量明显多于生普tea茶；两种方法均表明，酵母，曲霉和青霉菌几乎是优势菌。通过培养依赖性方法检测的常见细菌是假单胞菌，无色杆菌，产碱菌，孢子菌和芽孢杆菌，而通过PCR-DGGE检测的细菌是葡萄球菌，关节杆菌和链霉菌。 ces。根据排序分析，熟和普Pu茶的细菌群落结构不同。细菌多样性与衰老时间呈正相关，而生茶和熟茶中的真菌多样性在衰老的前60个月增加，然后下降。多酚含量的变化与真菌多样性的变化相关。这些结果表明，贮藏时间与普'茶质量之间的关系是复杂的，涉及多酚含量和微生物丰度和多样性的变化。

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  • 来源
    《Journal of Food Science》 |2013年第9期|1249-1256|共8页
  • 作者

    Jianqing Tian; Zixiang Zhu; Bing Wu; Lin Wang; Xingzhong Liu;

  • 作者单位

    State Key Lab. of Mycology, Insti. of Microbiology, Chinese Academy of Sciences, Nr 31s' Beichen West Rd., Chaoyang District, Beijing 100101, China;

    Nr 80 High School of Beijing, Lizezhongyuan Garden, Wangjing Business Park, Chaoyang District, Beijing, 100102, China;

    State Key Lab. of Mycology, Insti. of Microbiology, Chinese Academy of Sciences, Nr 31s' Beichen West Rd., Chaoyang District, Beijing 100101, China,Univ. of Chinese Academy of Sciences, Beiiine, China;

    State Key Lab. of Mycology, Insti. of Microbiology, Chinese Academy of Sciences, Nr 31s' Beichen West Rd., Chaoyang District, Beijing 100101, China,Univ. of Chinese Academy of Sciences, Beiiine, China;

    State Key Lab. of Mycology, Insti. of Microbiology, Chinese Academy of Sciences, Nr 31s' Beichen West Rd., Chaoyang District, Beijing 100101, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    aging time; DGGE; microbial communities; Pu'er tea;

    机译：老化时间DGGE;微生物群落;普er茶;

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